“Stir-fry” eggplant in a dry nonstick for about 5 minutes until it starts to turn that “clearish tan.” Add all the rest of the ingredients. Reduce heat and let stew 10-20 min or until eggplant is tender. Add more stock/water if needed. Serve with brown rice.

Six years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]

My parents were sticklers for honoring the traditional 12 Days of Christmas, which hardly anyone seems to recognize anymore. The traditional 12 days of Christmas are bookended by Christmas Eve, the Feast of the Epiphany on January 6th. In between are days that have both pagan and Christian significance. In even earlier times the […]